Go Back

Super Moist Banana Bread


  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup light brown sugar
  • 4 Tablespoons unsalted butter softened to room temperature
  • 2 large eggs
  • 2-3 mashed very ripe large bananas
  • 1/3 cup vanilla yogurt about ½ of individual serving
  • 1 teaspoon vanilla extract
  • 1/8 cup granulated sugar
  • 1/2 teaspoon ground cinnamon


  • 1/2 cup sifted powdered sugar
  • 1 Tablespoon heavy cream or half-and-half or whole milk


  1. Preheat oven to 350F. Spray loaf pan with cooking spray. Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. In a separate large bowl, beat the brown sugar and butter with a mixer on medium speed until well blended. Add the eggs one at a time, beating well after each one.
  4. In a separate small ball, smash the banana's with a fork, leaving small bits.
  5. Using a wooden spoon was my grandmother's secret - I am not asking questions - it works!
  6. Using a wooden spoon was my grandmother's secret - I am not asking questions - it works!
  7. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla to the brown sugar mixture. Slowly add in the dry ingredients. Do not overmix - the batter will be thick.
  8. In a another separate bowl, mix together the cinnamon and white sugar.
  9. Spoon half of the batter into greased loaf pan. Sprinkle the top of the batter with the cinnamon-sugar mixture. Top with remaining batter.
  10. Bake for approximately 50 or until a wooden toothpick inserted in the center comes out clean.
  11. Remove pan and place on a wire rack. Cool 15 minutes while still in the pan. Then remove from pan and cool completely on the wire rack.
  12. Optional - to add a sweet treat to the outside of the bread - make the glaze in a small bowl by combining the ingredients with a spoon. Add more powdered sugar until you reached desired thickness. Drizzle over cooled banana bread.

Recipe Notes

*Keep in an air tight container. I would imagine that this would last for approximately a week, but within 2 days, ours is always gone!
Recipe courtesy of Old World Garden Farms